This was a quick, easy and tasty meal. We served the cod with Worcestershire and hot sauce. The corn was canned corn we had made last summer, just broiled on high in with salt and cajun seasoning in an oiled baking pan. The cod was from our Cape Ann Fresh Catch CSF distribution, and oh was it lovely and fresh!

Cornmeal Cod (serves 4):

1 lb cod

2/3 cup cornmeal

1/4 tsp salt

Mix cornmeal and salt together, put in a bowl.

Cut cod into whatever size pieces you’d like.

Roll in cornmeal salt mix.

Cook in a pan on the stove on medium heat until done (flaky and opaque).